Scallop Bowl Recipe

Cook rice

Rinse 1 cup short-grain rice under cold water until water runs clear. Drain. Combine the rinsed rice and 1.2 cups water in a small saucepan with a tight-fitting lid. Bring to a boil over medium-high heat, then reduce to low, cover, and simmer for 12–14 minutes until water is absorbed. Remove from heat and let rest, covered, 10 minutes.

While rice rests, warm 1 tablespoon rice vinegar, 1 teaspoon sugar and 1/4 teaspoon salt in a small bowl or microwave until sugar dissolves. Gently fold the seasoned vinegar into the cooked rice to flavor and slightly cool it. Keep the rice covered and warm.

Place 1/4 cup thinly sliced red onion in a small jar or bowl. Combine 3 tablespoons rice vinegar, 1 teaspoon sugar and a pinch of salt; stir until dissolved. Pour over onions and let sit at least 15 minutes (can be made ahead and refrigerated up to 1 week).

Prepare vegetables: thinly slice 1/2 cucumber, julienne 1/4 cup carrot, thinly slice 3 radishes, and slice 1/2 avocado. Slice scallions (green parts) thinly. Keep each component ready to assemble.

Pat scallops very dry with paper towels. Season both sides with 1 teaspoon kosher salt and 1 teaspoon freshly ground black pepper.

Optionally dust scallops lightly with 2 tablespoons flour and shake off excess — this helps develop a golden crust but is optional if you prefer no flour.

Heat a large nonstick or stainless-steel skillet over medium-high heat until hot. Add 1 tablespoon neutral oil and 2 tablespoons unsalted butter. When the butter foams and then subsides but the pan remains very hot, add scallops in a single layer without crowding (work in two batches if necessary).

Sear scallops undisturbed for 1.5–2 minutes until a deep golden crust forms. Flip and cook 1–1.5 minutes more until just opaque in the center. Total cook time ~3–4 minutes per batch depending on size. Remove scallops to a plate and squeeze 1/2 lemon over them; tent loosely with foil to stay warm.

Make spicy mayo: whisk together 2 tablespoons mayonnaise, 1 teaspoon sriracha, 1 teaspoon rice vinegar and 1 teaspoon mirin (if using) in a small bowl. Adjust heat to taste. Set aside.

For finishing sauce: mix 2 tablespoons soy sauce with 1 teaspoon toasted sesame oil and 1 teaspoon toasted sesame seeds. This will be drizzled over the bowl or used for dipping.

Divide the seasoned rice between two bowls (about 1/2 cup rice per bowl).

Arrange cucumber, carrot, avocado slices, radish slices and pickled red onion decoratively around the rice in each bowl.

Place 6 seared scallops on top of the rice in each bowl.

Drizzle a tablespoon of the soy-sesame finishing sauce over the scallops and vegetables. Add a swirl or dot of spicy mayo over the scallops or on the side.

Sprinkle sliced scallions, 1 teaspoon furikake (optional), and the remaining toasted sesame seeds over the bowls. Top with microgreens or baby cilantro and a small spoonful of pickled ginger if using.

Serve immediately with lime wedges on the side to squeeze over scallops or rice.